Roast apricots until juicy, spoon them over plain yogurt and add toasted oats and hazelnuts for a breakfast with warmth and crunch.
Start with plain yogurt
Thick plain yogurt is a good match for warm fruit. Taste it first, then decide whether the bowl needs honey. Sweetened yogurt can make it harder to taste the apricots.
Spoon the yogurt into a shallow bowl while the fruit cooks. That leaves room for the juices to run around the fruit instead of disappearing into a deep mound of yogurt.
Cook the fruit until it gives
Halve and stone the apricots, then place them cut-side up in a small baking dish. Roast until a spoon slips easily through the flesh and juices collect in the bottom. Firm fruit will take longer than a very ripe batch.
Taste a piece before adding honey. Very ripe fruit may need none. Spoon some of the warm juice over the yogurt as well as the fruit; it brings the bowl together without a separate sauce.
Finish with a little crunch
Toast oats and chopped hazelnuts in a dry pan, moving them regularly so they colour evenly. Let them cool a little before scattering them over the bowl. A small pinch of salt makes the topping more interesting.
Store spare toasted oats and nuts separately once they have cooled. Scatter them over the next bowl just before eating. Plums work in place of apricots; sliced pears need a little longer in the oven.
